Here is the irresistible seven-ply cake that is receiving many likes on social media

The 7-veil cake is one of the most loved desserts in the world and is made up of seven layers.
These include a crunchy base, a layer of chocolate Bavarian cream, two layers of cocoa biscuit dough and two layers of hazelnut Bavarian cream.
In this recipe, we will see how to make everything in order of layering, from bottom to top.

Here is the irresistible seven-ply cake that is receiving many likes on social media

Here’s how to make the crunchy base

Spirulina
  • 80 grams of dark chocolate;
  • 90 grams of cereals, such as rice flakes;
  • 2 tablespoons of hazelnut cream (such as Nutella).

First of all, melt the dark chocolate and add the hazelnut cream. Once this is done, crumble the cereals in a bowl and also pour the chocolate and Nutella mixture created earlier. Once everything is blended, our base will be ready.

Now it’s the turn of the chocolate cream

  • 125 milliliters of milk;
  • 50 grams of sugar;
  • 2 sheets of gelatin;
  • 1 sachet of vanillin;
  • 1 egg yolk.

Leave the gelatine leaves to soak in cold water for 10 minutes. After that, pour the milk, egg yolk, vanilla and sugar into a saucepan and start mixing with a whisk.
When it starts to heat up, add the well-squeezed gelatin sheets. Bring everything to a boil and let it cook for another 3 minutes. Once finished, we turn off and let it cool.

For the hazelnut Bavarian cream

  • half of the base cream created previously;
  • 150 milliliters of cream;
  • Another 2 tablespoons of hazelnut cream (such as Nutella).

Whip the cream until stiff, add the Nutella and the base cream, continuing to mix until well blended.

Ingredients for the chocolate biscuit dough disc

  • 3 eggs;
  • 120 grams of flour 00;
  • 120 grams of sugar;
  • 1 sachet of vanillin;
  • 40 grams of bitter cocoa;
  • 30 milliliters of milk;
  • half a sachet of baking powder.

First we beat the eggs with sugar and vanillin. Once you have a frothy mixture, add the flour, baking powder and cocoa. After that we add the milk. We pour the mixture into a cake mold and bake for 15 minutes at 180 degrees. Once out of the oven, let it cool and cut it in half to get two discs.

Finally, let’s make the mirror glaze

  • 100 g of sugar;
  • 80 milliliters of cream;
  • 70 milliliters of water;
  • 2 sheets of gelatine;
  • 40 grams bitter cocoa.

We soak the isinglass for 10 minutes in cold water. Then pour water, cream, sugar and cocoa into a saucepan (a little at a time). We mix with a whisk, lighting the flame.
Once it reaches the boil, let it cook for 3 minutes and then let it rest.
After that, add the isinglass and mix until dissolved.

Assembly

We spread the crunchy base in a mold and let it cool in the refrigerator. After 20 minutes, we make the second layer with half of the hazelnut Bavarian.
The third layer will consist of the chocolate biscuit dough, moistened with a dip of water and sugar. The fourth layer with the chocolate cream.
The fifth layer will be equal to the third and the sixth equal to the second layer. Finally we close with the mirror glaze. So, here is the irresistible seven-ply cake that is receiving many likes on social media and that will entice young and old alike.

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